Poultry

Improving sustainability in poultry production means not only reducing costs and maximizing productivity but also a focus on bird health and welfare and other societal concerns. Large-scale production has led to geographical concentration of birds and their waste products, creating environmental concerns in some parts of the country in terms of water and air quality. Consumers have increasing concerns about food safety (food-born pathogens, pesticide residues, additives, antibiotic residues/resistance), nutritional (fat content, fatty acid profile, vitamins), value (appearance, flavor, traceability, regional production), and production process concerns (animal welfare, genetically modified organisms, environmental impact, worker safety, social justice), etc. Read more →

“Slow Poultry” refers to poultry and sustainable production practices that support the ideology of the Slow Food movement, which centers on diversity in gastronomy, agriculture, and the environment. Slow Food is an international movement that seeks to preserve unique tastes and diversity as food products become more uniform across the globe. Slow Food includes conserving the livestock and poultry breeds, as well as crops, that contribute to diversity, because breeds and production practices are often specific to a particular region. Slow Food is often characterized as “good, clean, and fair food” because of its freshness and taste, environmentally-sound production practices, and fair price to producers. Read more →